This is my go-to heathified banana bread recipe. It is made with a healthier flour, has a little more cinnamon, and half the sugar as your typical banana bread.
If we end up with overripe bananas, this banana bread recipe is where they end up. And I love when I have double the bananas I like to make two loaves and put one in the freezer for another day.
My kids come running to the kitchen when I’m baking. They are obsessed with smashing the bananas, and this is an easy recipe to let them help with.
You can use any flour you like, but I love to use sprouted flours. They are more nutritious because the nutrients have been activated by sprouting them. They are also easier to digest as a result. Spelt also contains less gluten than your typical wheat flour.
Oh, and mixing. Kids looooovvve to mix. I don’t blame them one bit, that’s always been my favorite part, too.
Sprouted Spelt Banana Bread Recipe
2 cups sprouted spelt flour
1 1/2 t baking powder
1/2 t baking soda
1 t cinnamon
1/4 t nutmeg
1/4 t salt
4-5 medium bananas, mashed (~about 1 1/2 cups)
1/2 cup coconut oil, just melted
1/2 cup honey or coconut sugar
2 eggs
1/2 t vanilla
In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mash bananas. Add coconut oil, honey, eggs, and vanilla. Stir to combine. Add flour mixture. Stir until just combined.
Pour into greased bread pan. Bake at 350 for 55-60 minutes or until toothpick inserted in center comes out clean. *At about 45 minutes I put a piece of foil on top of the bread for the remaining cook time so it doesn’t get to brown.
